English Scones by The Royal Pastry Chefs
Whether your are preparing a Brunch or a Tea Party, these English scones will get everyone talking! The Royal Family shared their Famous Scones’ Recipe during the first confinement. Of course, you will find the recipe directly on The Royal Family‘s instagram (@theroyalfamily) right HERE!
Enjoy & Bon Appétit!
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English Scones by The Royal Pastry Chefs
The Royal Pastry Chefs of Buckingham Palace shared their wonderful English Scones recipe during the first confinement. Cheers!
Equipment
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 1/4 tbsp (27 g) baking powder
- 1/3 cup (65 g) sugar
- 2 tbsp (25 g) sugar
- 7 tbsp (98 g) butter (Softened | At Room Temperature)
- 2 eggs (Beaten | At Room Temperature)
- 1/2 cup (120 g) buttermilk (At Room Temperature)
- 1 1/2 tbsp (23 g) buttermilk (At Room Temperature)
Instructions
- Place your Medium Bonmat™ on the top of your Medium Perforated Baking Sheet. Set aside.
SCONES PREPARATION
- In the bowl of your stand mixer, using your mini whisk mix the all-purpose flour, baking powder and sugar together.
- With the paddle attachment on, add the softened butter at once and mix on the second lowest speed until it is thinly crumbled (2 minutes). Then, add the beaten eggs. Continue mixing on the same speed for about 1 minute or until it is combined. Finally, add a tablespoon of buttermilk at a time. Continue mixing for about 2 to 3 minutes. IMPORTANT: Depending of the flour and the size of your eggs, you might need a bit more or need a bit less. Be careful to not get your dough too dry as it will be break upon rolling it. And same goes if it is too wet, the dough will collapse upon baking.
- Scrape the dough out onto the Roul'Pat™ and form a flattened ball. Cover with a clean kitchen cloth and let it rise for 30 minutes. IMPORTANT: Do not knead too much, or the dough will not rise as high.
- Then, roll the dough about an 1"/2.5cm thick and cut into the desired shape (I used a 2 1/4 inch/6cm cutter). Re-roll the scraps as needed.
- Carefully transfer the scones onto your bonMAT™. Cover with your kitchen cloth and let it rise for 20 minutes.
BAKE!
- Preheat oven to 350F/180C.
- Gently brush the eggwash on top of each scones. IMPORTANT: Do not put too much egg wash on top, if it is too heavy, your scones will not rise as high!
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Scones from 10min). Your Scones are ready once they have almost doubled in height.
- Once your English Scones are out of the oven, let them cool down for about 10min. Then, slide them onto your cooling rack. Serve with your Favorite Jam & Clotted Cream. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
English Scones by The Royal Pastry Chefs
Amount Per Serving
Calories 207
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 37mg12%
Sodium 252mg11%
Potassium 59mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 7g8%
Protein 5g10%
Vitamin A 211IU4%
Calcium 127mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
This recipe desperately needs some salt. Also, temp is way too low for scones.
Hi Emily, thank you for your comment. Have you tried the recipe? The reason why I am asking is because it was shared by Her late Majesty during the first confinement. I have not made any alterations out of respect for the recipe and everyone who has made it finds it delicious, you should give it a try. Best, ~Nessa
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Do you put the other 2 tablespoons of sugar on top of the scones after the egg wash?
Hi Kari! I apologies for the delayed reply. Please know you can always send me a message on IG or FB, you will always get a quicker answer especially these days. In regards to the Sugar, the original recipe calls for 90g of sugar which is 1/3 cup + 2 Tbsp of sugar. The system does not allow me to add tablespoons in addition to cups, so I added it onto another line. Well done on your scones, they look really cute! I hope you enjoyed them with the Family! ~Nessa
Thank you NessA!! They are absolutely delightful! Just the perfect texture and taste.
Hi Kari! So good to hear from you! I am so glad you enjoy the recipe: It’s delicious! Sending you my best! ~Nessa
It’s peach season in the PNW, so I made Peach habanero jam this weekend. Then of course I had to make these delectable scones to enjoy the jam with. 😉 This is my go-to recipe now – Love them!!
Hope you and your family are doing well nessa! Much love to you!
Oh yum! I wished I lived in Portland so I come come and get a jar of your jam: I know it is delicious! I miss seeing your “LIVE at 5” and seeing you! So glad you enjoy the recipe, Her Majesty The Queen would be honored! Sending you all my love from Chicago, ~Nessa